Recipes / Herman Lewis' Crab Cake Hushpuppies
Hush puppies couldn’t be a tastier snack…or could they? A little Louisiana lump crab meat might just take those puppies to the next level! Crab Cake Hush Puppies will add some unexpected flair to any fried seafood feast. Throw in a little remoulade or tartar sauce for dipping, and you’re ready to roll. This tasty recipe idea comes from Herman on Louisiana Fish Fry’s Operations Team.
- 1 bag Louisiana Fish Fry Hush Puppy Mix
- cooking oil for frying
- 2 large eggs
- 1/2 cup whole milk or buttermilk
- 1/4 cup diced red bell pepper
- 3/4 cup finely chopped green onions
- 1.5 cup lump crab meat
Hush Puppy Mix 7.5 oz
Heat cooking oil to 350°F. In a bowl, combine all ingredients. Carefully shape the mixture into balls and place into the hot oil using a spatula or spoon. Cook for about 5 minutes, or until golden brown. Drain on paper towel. Serve hot, with tartar sauce or remoulade sauce for dipping.